NZQA registered unit standard
28106 version 1
Page 1 of 3
Title
Demonstrate knowledge of preparing for a culinary arts and
restaurant service competition
Level
3
Purpose
Credits
5
This theory-based entry-level unit standard is for people who
are intending to enter a culinary arts or restaurant service
competition.
People credited with this unit standard are able to demonstrate
knowledge of: the guidelines for competing in a culinary arts or
restaurant service competition, and planning to enter a culinary
arts or restaurant service competition.
Classification
Hospitality > Hospitality - Specific Skills
Available grade
Achieved
Explanatory notes
1
Definition
Competition guidelines – refer to information contained in Culinary Arts Guidelines for
Judges and Competitors, available from the New Zealand Chef’s Association at
http://www.nzchefs.org.nz.
2
Legislation to be complied with includes but is not limited to – Health and Safety in
Employment Act 1992.
Outcomes and evidence requirements
Outcome 1
Demonstrate knowledge of the guidelines for competing in a culinary arts or restaurant
service competition.
Evidence requirements
1.1
Entry criteria for competing in a culinary arts or restaurant service competition
are described in terms of the competition guidelines.
1.2
Entry criteria for competing in a culinary arts or restaurant service competition
are interpreted to determine product and/or service requirements.
ServiceIQ
SSB Code 9068
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
28106 version 1
Page 2 of 3
Outcome 2
Demonstrate knowledge of planning to enter a culinary arts or restaurant service
competition.
Evidence requirements
2.1
Hygiene expectations required for a culinary arts or restaurant service
competition are described in terms of competition requirements.
2.2
A work plan for the event is outlined in terms of the product or service
requirements.
Range
product or service requirements may include but are not limited to
– mise en place, uniform, work station set-up, equipment,
ingredients, portions;
evidence is required of the product or service requirements
relevant to the event the candidate is entered into.
2.3
Standard recipe and/or menu card descriptions are developed in terms of
competition requirements.
2.4
Judging criteria for the class entered are interpreted to determine product or
service requirements for incorporation in the work plan.
Planned review date
31 December 2018
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
21 November 2013
N/A
Consent and Moderation Requirements (CMR) reference
0112
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Please note
Providers must be granted consent to assess against standards (accredited) by NZQA, or
an inter-institutional body with delegated authority for quality assurance, before they can
report credits from assessment against unit standards or deliver courses of study leading
to that assessment.
Industry Training Organisations must be granted consent to assess against standards by
NZQA before they can register credits from assessment against unit standards.
Providers and Industry Training Organisations, which have been granted consent and
which are assessing against unit standards must engage with the moderation system that
applies to those standards.
ServiceIQ
SSB Code 9068
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
28106 version 1
Page 3 of 3
Requirements for consent to assess and an outline of the moderation system that applies
to this standard are outlined in the Consent and Moderation Requirements (CMR). The
CMR also includes useful information about special requirements for organisations wishing
to develop education and training programmes, such as minimum qualifications for tutors
and assessors, and special resource requirements.
Comments on this unit standard
Please contact ServiceIQ qualifications@serviceiq.org.nz if you wish to suggest changes
to the content of this unit standard.
ServiceIQ
SSB Code 9068
 New Zealand Qualifications Authority 2016